How to Glaze With an Egg White

Written by g.k. bayne

Share

Tweet

Share

Pin

Email

Separate your eggs for use as a glaze, and save the yolks for another recipe. (eggs image by timur1970 from Fotolia.com)

An egg white glaze adds a shiny finish to almost any baked good but is especially appropriate for breads, tarts and some cookies. A simple glaze is made by mixing egg whites with a small amount of water. A sweeter glaze suitable for cookies and other baked goodies calls for icing sugar as an ingredient. Either way, an egg white glaze gives your everyday baking a professional touch.

Skill level:

Easy

Other People Are Reading

Things you need

Eggs

Small bowl

Measuring spoons

Water

Small whisk or fork

Pastry brush

Milk

Icing sugar

Show MoreHide

Instructions

Simple Glaze

1

Break the egg and separate the white from the yolk using the two halves of the egg shell. Reserve the egg yolk for another recipe. You can use an egg separator over a bowl if needed to accomplish this.

2

Pour the egg white into a small bowl. Repeat with as many eggs as needed.

3

Add 1 tbsp of water for every egg white used in the glaze.

4

Whisk the egg white and water together until slightly frothy.

5

Use a pastry brush to apply the egg white glaze to the tops of breads or other baked goods. Bake according to instructions.

Sweet Egg White Glaze

1

Separate the yolk from the egg whites and place the whites in a small bowl.

2

Add 1 tbsp milk and 1 tbsp icing sugar for each egg white.

3

Whisk the mixture until frothy.

4

Brush on pastry crusts or cookies using a pastry brush. Bake according to recipe instructions. This will result in a sweet, shiny crust.